Platter of Cheese Curds

Cheese curds are an essential product of the cheesemaking process. Before cheeses like cheddar are formed into blocks or wheels and aged, they start out as curds. Fresh cheese curds have a slightly rubbery texture and squeak when you eat them.
You may be wondering why a curd squeaks. The elastic protein strands in cheese curds rub against the enamel of your teeth and create the squeak. This characteristic sound of a curd is the sign of its freshness. After twelve hours or so, curds will begin to lose their squeak. After a couple of days, you can restore their squeak with a few seconds in the microwave.
For optimal freshness and squeakiness, curds should be eaten the day they are produced, but can last for several days in the refrigerator.



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Small, random-sized pieces, can be yellow or white, sometimes contains flavorings.


Firm and squeaky.


Fresh, milky and salty. Sometimes contains flavorings such as garlic, spicy Cajun, taco or mild ranch.


Serve plain as a snack or bread and deep fry. Also classic ingredient of Poutine.


Beer: Ciders & Fruit Beers, Bock, Stout, Pilsner, Pale Ale, Weiss Beer, Porter, Brown Ale, Lager

Performance Notes -

Recipes with Cheese Curds